October 22, 2014

Spice-Crusted Pork Chops with Tomatillo Salsa

My friend JJ Virgin, nutritional expert and New York Times Bestselling author of “The Virgin Diet,” is serving up another meaty recipe for you today (if you didn’t see her Asian Style Flank Steak Lettuce Cups check out the post here). This recipe is from her free “2-Week Sugar Impact Diet Cookbook,” so if you like what you see grab your copy here!

Now, I know it’s not usual that pork chops make an appearance on the blog, but I ask that you give them a friendly welcome. After all, this delicious recipe was created to help you take a few right steps towards freeing yourself from sugar cravings.

pork chops

Spice-Crusted Pork Chops with Tomatillo Salsa

Serves 4


½ lb tomatillos

1 cup cherry or grape tomatoes, quartered

¼ cup diced red onion

1 small Serrano pepper, seeded and diced

1 avocado, diced

Juice of one lime

¼ teaspoon, plus ½ teaspoon salt

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon chili powder

¼ teaspoon pepper

4 bone-in pork chops

1 tablespoon olive oil

1 teaspoon butter


  • Remove husks from tomatillos, rinse and clean tosmatillos and dice.
  • Place in a bowl with tomatoes, onion, Serrano, avocado, lime and1/4 teaspoon salt.  Mix well and let sit in refrigerator until chops are done.
  • In a small bowl, mix cumin, coriander, chili powder, pepper and remaining ½ teaspoon salt.
  • Rub half the spice mixture on one side of the pork chops.
  • Preheat oven to 400⁰ with rack in the middle of oven.
  • Heat oil and butter in a large oven-proof skillet over medium high heat.
  • Lay chops in skillet, seasoned side down and rub remaining half of spice blend on the other side.
  • Sear chops for about 3 minutes, flip and transfer skillet to oven.
  • Roast 5-8 minutes, depending on thickness, or until meat reaches 145⁰.
  • Remove from oven, tent with foil and let rest 5 minutes.
  • Place on platter or plate and top with tomatillo salsa.



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